Paris Brest Recipe
Paris Brest Recipe – A classic French dessert featuring a wheel-shaped choux pastry topped with almond slices and filled with rich, creamy buttercream. This elegant treat is perfect for special occasions, offering a delightful balance of crispness and smoothness in every bite. Try this iconic pastry inspired by the Paris-Brest cycling race!
The Paris Brest Recipe is a timeless French dessert that embodies elegance and indulgence. Inspired by the iconic cycling race between Paris and Brest, this dessert features a wheel-shaped choux pastry adorned with crunchy almond slices. Baked to golden perfection, the pastry is light, airy, and delicately crisp on the outside. At the heart of this creation lies a rich and creamy filling, often made with velvety buttercream or silky pastry cream, adding a luxurious texture to every bite. A dusting of powdered sugar completes the dessert, giving it a beautiful and inviting finish.
Perfect for special occasions or as a showstopping treat, the Paris Brest Recipe is a true celebration of classic French patisserie that never fails to impress.
Ingredients
- 4 egg yolks
- 100 g sugar
- 30 g cornstarch
- 5 ml vanilla extract
- 500 ml milk
- 90 ml milk
- 90 ml water
- 75 g unsalted butter
- A pinch of salt
- 120 g all-purpose or wheat flour
- 3–4 eggs
- Egg wash (beaten egg)
- Almond pieces (optional, for garnish)
- 150 g unsalted butter (softened)
- Powdered sugar (for dusting)
Nutritional Information
- Calories: 380
- Protein: 7g
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrate: 20g
- Sugar: 6g
- Fiber: 1g
- Sodium: 120mg
- Cholesterol: 160mg
Directions
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In a bowl, whisk together the egg yolks and sugar until pale and smooth. Gradually add the cornstarch, vanilla extract, and milk, mixing well. Strain the mixture into a clean bowl, cover it with plastic wrap (touching the surface to prevent a skin from forming), and refrigerate until chilled.
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In a medium saucepan over medium heat, combine the milk, water, butter, and salt. Bring to a boil. Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a dough and pulls away from the sides of the pan. Return the pan to low heat and cook the dough for 1–2 minutes, stirring continuously, to dry it slightly.
Transfer the dough to a bowl and allow it to cool slightly. Gradually add the eggs, one at a time, mixing well after each addition until the dough is smooth and pipeable. Fill the dough into a piping bag fitted with a star or round tip. -
On parchment paper, draw an 18 cm (7-inch) circle using a pencil, then flip the paper over. Pipe the choux dough along the outline of the circle, creating a ring. Brush the surface with egg wash and sprinkle almond pieces on top if desired. Bake in a preheated oven at 180°C (356°F) for about 40 minutes or until golden brown and crisp. Remove from the oven and let cool completely.
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In a separate bowl, beat the softened butter using a hand mixer until light and fluffy. Gradually add the chilled custard mixture and mix until smooth.
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Carefully slice the baked choux ring in half horizontally. Pipe the buttercream filling generously onto the bottom half of the pastry. Place the top half of the pastry over the filling and dust with powdered sugar.
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Slice and serve your beautiful dessert. Enjoy!
